PEPERETES Galician Cockles

Season: July-January

Source: The Rías of Arousas and Muros

Fishing Method: By hand or with rakes

Before starting the handling process, the cockles are submerged in seawater when they arrive at the factory in order to naturally clean the sand from them. After steaming, they are shelled and the flesh is very carefully washed in warm, lightly-salted water, to subsequently and manually select the best sized pieces.